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Main course · Japanese

Teba Shio (Salt-Grilled Chicken Wings) with Shichimi

40 min Serves 4 ~759 kcal/serving ~£6.20 (£1.55/serving) Dairy-freeGluten-freeKid-friendly

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Ingredients

  • 900 g chicken wings
  • 2 tbsp vegetable oil
  • 1 tsp shichimi togarashi (japanese seven-spice)
  • 1 lemon
  • 300 g sushi rice

Nutrition (per serving)

Calories
759 kcal
Protein
43.5 g
Carbohydrate
59.5 g
of which sugars
0.7 g
Fat
37.7 g
of which saturates
9.3 g
Fibre
2.4 g
Salt
0.46 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the oven to 220C (200C fan, gas 7).

  2. 2

    Pat the chicken wings dry and toss with the vegetable oil and a generous amount of salt.

  3. 3

    Spread the wings on a wire rack over a baking tray and roast for 30-35 minutes, turning once, until the skin is crisp and golden and no pink remains at the bone.

  4. 4

    Cook the sushi rice according to the pack and keep warm.

  5. 5

    Cut the lemon into wedges.

  6. 6

    Pile the wings onto a plate, dust generously with the shichimi togarashi and serve with the rice and lemon wedges.

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